Peach-Infused Quinoa Salad

Zoe got creative in the kitchen last night! The result: A beautiful Peach- Infused Quinoa Salad with cashews, endive and avocado!

Ingredients:

1 cup white quinoa

1 cup water

1/2 cup peach juice (brand of your choice. You can also use peach nectar, but note since this is sweet, you’ll use 1 1/4 cup water and 1/4 cup peach nectar to cook the quinoa).

2 granny smith apples (peeled or unpeeled based on preference)

2 mini cucumbers

2 peaches

2 stalks belgian endive

1 avocado

1/2 cup cashews

fresh mint leaves (to garnish)

Dressing:

juice of 1 lemon

1 1/2 tbsp olive oil

1 tbsp peach juice/nectar

salt and pepper to taste

Method:

Prepare the quinoa using the water, peach juice/nectar, and a sprinkle of black pepper. You can either do this the night before you assemble the salad, or the day of. If you’re using the quinoa shortly after cooking, make sure you leave time for it to cool down.

Chop the apples, peaches, cucumbers and endives into small cubes.

To avoid the apples turning brown while you prepare the rest of the ingredients, use approximately 1/4 of the lemon juice, and toss with the chopped ingredients in a large serving bowl.

Crush 1/4 cup of cashews, and mix in with the apples, peaches, cucumbers and endives.

Leave cutting the avocado for last, until you’re almost ready to mix the entire salad. Cut into small cubes and add to the bowl.

When the quinoa has cooked completely, mix it in with the vegetables and fruit. Combine olive oil, remaining lemon juice, peach juice/nectar, and desired amounts of pepper and salt. Mix throughout the whole salad.

Zoe is a Vancouver born-and-raised writer and marketing professional. She became a vegetarian when she was twelve, and has been vegan for (almost) four years. Her interests lie in breaking down some of the stereotypes around vegan food, people and culture. Introducing the many aspects of a vegan lifestyle to people through new partnerships, projects, groups and collaborations will help to dismantle some of these stereotypes.